Artículos de revistas sobre el tema "Red Wine Extract"
Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros
Consulte los 50 mejores artículos de revistas para su investigación sobre el tema "Red Wine Extract".
Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.
También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.
Explore artículos de revistas sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.
Sato, Motoaki, Partha S. Ray, Gautam Maulik, Nilanjana Maulik, Richard M. Engelman, A. A. E. Bertelli, A. Bertelli y Dipak K. Das. "Myocardial Protection with Red Wine Extract". Journal of Cardiovascular Pharmacology 35, n.º 2 (febrero de 2000): 263–68. http://dx.doi.org/10.1097/00005344-200002000-00013.
Texto completoCasquete, Rocío, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín y María de Guía Córdoba. "Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality". International Journal of Environmental Research and Public Health 18, n.º 5 (9 de marzo de 2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.
Texto completoFia, Giovanna, Ginevra Bucalossi y Bruno Zanoni. "Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products". Foods 10, n.º 7 (28 de junio de 2021): 1499. http://dx.doi.org/10.3390/foods10071499.
Texto completoEsparza, Irene, Blanca Martínez-Inda, María José Cimminelli, Maria Carmen Jimeno-Mendoza, José Antonio Moler, Nerea Jiménez-Moreno y Carmen Ancín-Azpilicueta. "Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants". Biomolecules 10, n.º 10 (25 de septiembre de 2020): 1369. http://dx.doi.org/10.3390/biom10101369.
Texto completoFragopoulou, Elizabeth, Filio Petsini, Maria Choleva, Maria Detopoulou, Olga S. Arvaniti, Eftyhia Kallinikou, Eleni Sakantani, Ageliki Tsolou, Tzortzis Nomikos y Yiannis Samaras. "Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties". Molecules 25, n.º 21 (30 de octubre de 2020): 5054. http://dx.doi.org/10.3390/molecules25215054.
Texto completoRabai, M., A. Toth, P. Kenyeres, L. Mark, Zs Marton, I. Juricskay, K. Toth y L. Czopf. "In vitro hemorheological effects of red wine and alcohol-free red wine extract". Clinical Hemorheology and Microcirculation 44, n.º 3 (2010): 227–36. http://dx.doi.org/10.3233/ch-2010-1267.
Texto completoHalpern, M. J., A.-L. Dahlgren, I. Laakso, T. Seppänen-Laakso, J. Dahlgren y PA McAnulty. "Red-wine Polyphenols and Inhibition of Platelet Aggregation: Possible Mechanisms, and Potential Use in Health Promotion and Disease Prevention". Journal of International Medical Research 26, n.º 4 (agosto de 1998): 171–80. http://dx.doi.org/10.1177/030006059802600401.
Texto completoAiello, Ernesto A. y Horacio E. Cingolani. "A possible subcellular mechanism underlying the “French paradox”: the opening of mitochondrial KATP channels". Applied Physiology, Nutrition, and Metabolism 36, n.º 5 (octubre de 2011): 768–72. http://dx.doi.org/10.1139/h11-089.
Texto completoCarullo, Gabriele, Amer Ahmed, Fabio Fusi, Fabio Sciubba, Maria Enrica Di Cocco, Donatella Restuccia, Umile Gianfranco Spizzirri, Simona Saponara y Francesca Aiello. "Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce cv." Pharmaceuticals 13, n.º 5 (3 de mayo de 2020): 87. http://dx.doi.org/10.3390/ph13050087.
Texto completoCinelli, Sbrocchi, Iacovino, Ambrosone, Ceglie, Lopez y Cuomo. "Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability". Colloids and Interfaces 3, n.º 3 (18 de septiembre de 2019): 59. http://dx.doi.org/10.3390/colloids3030059.
Texto completoNguyen, Capone, Johnson, Jeffery, Danner y Bastian. "Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract". Foods 8, n.º 11 (1 de noviembre de 2019): 538. http://dx.doi.org/10.3390/foods8110538.
Texto completoDarıcı, Burcu y Hatice Kalkan Yıldırım. "The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production". Turkish Journal of Agriculture - Food Science and Technology 7, n.º 9 (12 de septiembre de 2019): 1435–45. http://dx.doi.org/10.24925/turjaf.v7i9.1435-1445.2738.
Texto completoDarıcı, B. y H. K. Yıldırım. "Chemometric properties of wines treated with natural extracts as an alternative of sulphur dioxide". BIO Web of Conferences 15 (2019): 04008. http://dx.doi.org/10.1051/bioconf/20191504008.
Texto completoYan, Tingxu, Yingying Sun, Bo Wu, Feng Xiao, Kaishun Bi, Baoshan Sun y Ying Jia. "Red wine polyphenols reverse depressive-like behaviors in mice induced by repeated corticosterone treatment". Ciência e Técnica Vitivinícola 34, n.º 2 (2019): 115–22. http://dx.doi.org/10.1051/ctv/201934020115.
Texto completoMollica, Adriano, Giuseppe Scioli, Alice Della Valle, Angelo Cichelli, Ettore Novellino, Marta Bauer, Wojciech Kamysz et al. "Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo". Antioxidants 10, n.º 11 (27 de octubre de 2021): 1704. http://dx.doi.org/10.3390/antiox10111704.
Texto completoKHAN, Noorafza Q., Delphine M. LEES, Julie A. DOUTHWAITE, Martin J. CARRIER y Roger CORDER. "Comparison of red wine extract and polyphenol constituents on endothelin-1 synthesis by cultured endothelial cells". Clinical Science 103, s2002 (1 de septiembre de 2002): 72S—75S. http://dx.doi.org/10.1042/cs103s072s.
Texto completoChopra, Mridula, Patricia E. E. Fitzsimons, John J. Strain, David I. Thurnham y Alan N. Howard. "Nonalcoholic Red Wine Extract and Quercetin Inhibit LDL Oxidation without Affecting Plasma Antioxidant Vitamin and Carotenoid Concentrations". Clinical Chemistry 46, n.º 8 (1 de agosto de 2000): 1162–70. http://dx.doi.org/10.1093/clinchem/46.8.1162.
Texto completoSoulat, Thierry, Catherine Philippe, Claire Bal dit Sollier, Christophe Brézillon, Natacha Berge, Pierre-Louis Teissedre, Jacques Callebert, Sylvie Rabot y Ludovic Drouet. "Wine constituents inhibit thrombosis but not atherogenesis in C57BL/6 apolipoprotein E-deficient mice". British Journal of Nutrition 96, n.º 2 (agosto de 2006): 290–98. http://dx.doi.org/10.1079/bjn20061818.
Texto completoNoriega-Domínguez, María José, Daniel Salvador Durán, Paloma Vírseda y María Remedios Marín-Arroyo. "Non-animal proteins as clarifying agents for red wines". OENO One 44, n.º 3 (30 de septiembre de 2010): 179. http://dx.doi.org/10.20870/oeno-one.2010.44.3.1472.
Texto completoMorris, Justin R. "Health Functionality in Grapes and Wine". HortScience 31, n.º 4 (agosto de 1996): 693d—693. http://dx.doi.org/10.21273/hortsci.31.4.693d.
Texto completoCassano, Bentivenga, Conidi, Galiano, Saoncella y Figoli. "Membrane-Based Clarification and Fractionation of Red Wine Lees Aqueous Extracts". Polymers 11, n.º 7 (26 de junio de 2019): 1089. http://dx.doi.org/10.3390/polym11071089.
Texto completoBotden, Ilse P. G., Hisko Oeseburg, Matej Durik, Frank P. J. Leijten, Leonie C. Van Vark-Van Der Zee, Usha M. Musterd-Bhaggoe, Ingrid M. Garrelds et al. "Red wine extract protects against oxidative-stress-induced endothelial senescence". Clinical Science 123, n.º 8 (27 de junio de 2012): 499–507. http://dx.doi.org/10.1042/cs20110679.
Texto completoRaposo, Rafaela, María José Ruiz-Moreno, Teresa Garde-Cerdán, Belén Puertas, José Manuel Moreno-Rojas, Ana Gonzalo-Diago, Raúl Guerrero, Víctor Ortíz y Emma Cantos-Villar. "Grapevine-shoot stilbene extract as a preservative in red wine". Food Chemistry 197 (abril de 2016): 1102–11. http://dx.doi.org/10.1016/j.foodchem.2015.11.102.
Texto completoStranieri, Chiara, Flavia Guzzo, Sofia Gambini, Luciano Cominacini y Anna Maria Fratta Pasini. "Intracellular Polyphenol Wine Metabolites Oppose Oxidative Stress and Upregulate Nrf2/ARE Pathway". Antioxidants 11, n.º 10 (19 de octubre de 2022): 2055. http://dx.doi.org/10.3390/antiox11102055.
Texto completoAmor, Souheila, Pauline Châlons, Virginie Aires y Dominique Delmas. "Polyphenol Extracts from Red Wine and Grapevine: Potential Effects on Cancers". Diseases 6, n.º 4 (18 de noviembre de 2018): 106. http://dx.doi.org/10.3390/diseases6040106.
Texto completoTekos, Fotios, Zoi Skaperda, Periklis Vardakas, Despina Kyriazi, Georgios C. Maravelis, Konstantinos Poulas, Ioannis A. Taitzoglou, Charitini Nepka y Demetrios Kouretas. "Redox Biomarkers Assessment after Oral Administration of Wine Extract and Grape Stem Extract in Rats and Mice". Molecules 28, n.º 4 (6 de febrero de 2023): 1574. http://dx.doi.org/10.3390/molecules28041574.
Texto completoKunová, Simona, Soňa Felsöciová, Eva Tvrdá, Eva Ivanišová, Atilla Kántor, Jana Žiarovská, Margarita Terentjeva y Miroslava Kačániová. "Antimicrobial activity of resveratrol and grape pomace extract". Potravinarstvo Slovak Journal of Food Sciences 13, n.º 1 (28 de mayo de 2019): 363–68. http://dx.doi.org/10.5219/1054.
Texto completoKojić, Nebojša y Lidija Jakobek. "Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging". Croatian journal of food science and technology 14, n.º 1 (15 de junio de 2022): 1–7. http://dx.doi.org/10.17508/cjfst.2022.14.1.01.
Texto completoKitova, L. G., E. Daskalova, S. Delchev y S. I. Kitov. "HDL cholesterol modulation by Aronia melanocarpa and red wine extract supplementation". Atherosclerosis 315 (diciembre de 2020): e151. http://dx.doi.org/10.1016/j.atherosclerosis.2020.10.466.
Texto completoAziato, Kokou, Ekpetsi Chantal Bouka, Povi Lawson-Evi, Aly Savadogo y Eklu-Gadegbeku Kwashie. "Sparkling ′′wine′′ production tests from extract of Hibiscus sabdariffa L. flowers". International Journal of Biological and Chemical Sciences 14, n.º 9 (25 de marzo de 2021): 3231–40. http://dx.doi.org/10.4314/ijbcs.v14i9.20.
Texto completoMilutinović, Milena, Sava Vasić, Ana Obradović, Aida Zuher, Milena Jovanović, Milijana Radovanović, Ljiljana Čomić y Snežana Marković. "Phytochemical Evaluation, Antimicrobial and Anticancer Properties of New “Oligo Grapes” Supplement". Natural Product Communications 14, n.º 6 (junio de 2019): 1934578X1986037. http://dx.doi.org/10.1177/1934578x19860371.
Texto completoBabaeva, M. V., V. M. Zhirov, S. V. Zhukovskaya, S. Yu Makarov, D. A. Kazartsev y G. N. Egorova. "Research of extract components for the purpose of quality control and safety of wines". IOP Conference Series: Earth and Environmental Science 1052, n.º 1 (1 de julio de 2022): 012109. http://dx.doi.org/10.1088/1755-1315/1052/1/012109.
Texto completoYoncheva, Tatyana, Attila Kantor, Eva Ivanišova y Nataliia Nikolaieva. "Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars". Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 14, n.º 1-2 (3 de septiembre de 2019): 53–59. http://dx.doi.org/10.31895/hcptbn.14.1-2.1.
Texto completoRadojevic, Ivana, Katarina Mladenovic, Mirjana Grujovic y Sava Vasic. "Grape stalks as a source of antioxidant and antimicrobial substances and their potential application". Botanica Serbica 46, n.º 2 (2022): 179–86. http://dx.doi.org/10.2298/botserb2202179r.
Texto completoMuñoz-Bernal, Óscar A., Alma A. Vazquez-Flores, Laura A. de la Rosa, Joaquín Rodrigo-García, Nina R. Martínez-Ruiz y Emilio Alvarez-Parrilla. "Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds". Foods 12, n.º 6 (11 de marzo de 2023): 1194. http://dx.doi.org/10.3390/foods12061194.
Texto completoGombau, J., P. Pons, D. Fernández, J. M. Heras, N. Sieczkowski, J. M. Canals y F. Zamora. "Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine". BIO Web of Conferences 12 (2019): 02004. http://dx.doi.org/10.1051/bioconf/20191202004.
Texto completoLiu, Fu-Chao y Huang-Ping Yu. "Red wine extract, resveratrol, on maintenance of organ function following trauma-hemorrhage". Functional Foods in Health and Disease 2, n.º 10 (23 de octubre de 2012): 351. http://dx.doi.org/10.31989/ffhd.v2i10.76.
Texto completoRuiz-Moreno, María J., Rafaela Raposo, Belén Puertas, Francisco J. Cuevas, Fabio Chinnici, José M. Moreno-Rojas y Emma Cantos-Villar. "Effect of a grapevine-shoot waste extract on red wine aromatic properties". Journal of the Science of Food and Agriculture 98, n.º 15 (10 de junio de 2018): 5606–15. http://dx.doi.org/10.1002/jsfa.9104.
Texto completoChalons, Pauline, Flavie Courtaut, Emeric Limagne, Fanny Chalmin, Emma Cantos‐Villar, Tristan Richard, Cyril Auger et al. "Red Wine Extract Disrupts Th17 Lymphocyte Differentiation in a Colorectal Cancer Context". Molecular Nutrition & Food Research 64, n.º 11 (4 de mayo de 2020): 1901286. http://dx.doi.org/10.1002/mnfr.201901286.
Texto completoChiu, Hui-Fang, You-Cheng Shen, Ting-Yun Huang, Kamesh Venkatakrishnan y Chin-Kun Wang. "Cardioprotective Efficacy of Red Wine Extract of Onion in Healthy Hypercholesterolemic Subjects". Phytotherapy Research 30, n.º 3 (3 de diciembre de 2015): 380–85. http://dx.doi.org/10.1002/ptr.5537.
Texto completoScalzini, Giulia, Alejandro López-Prieto, Maria A. Paissoni, Vasileios Englezos, Simone Giacosa, Luca Rolle, Vincenzo Gerbi et al. "Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins". Foods 9, n.º 12 (26 de noviembre de 2020): 1747. http://dx.doi.org/10.3390/foods9121747.
Texto completoJanega, Pavol, Jana Klimentová, Andrej Barta, Mária Kovácsová, Stanislava Vranková, Martina Cebová, Zuzana Čierna, Zuzana Matúsková, Vladimir Jakovljevic y Olga Pechánová. "Red wine extract decreases pro-inflammatory markers, nuclear factor-κB and inducible NOS, in experimental metabolic syndrome". Food Funct. 5, n.º 9 (2014): 2202–7. http://dx.doi.org/10.1039/c4fo00097h.
Texto completoVargas-Vera, Maria, Camilo Salles, Joaquin Parot y Sebastian Letelier. "A E-Business Case of Study". International Journal of Knowledge Society Research 8, n.º 3 (julio de 2017): 1–20. http://dx.doi.org/10.4018/ijksr.2017070101.
Texto completoAgeyeva, Natalia, Anastasia Tikhonova, Boris Burtsev y Anton Khrapov. "Effect of Yeast Biosorbents on Wine Quality". Food Processing: Techniques and Technology 52, n.º 4 (21 de diciembre de 2022): 631–39. http://dx.doi.org/10.21603/2074-9414-2022-4-2392.
Texto completoYoncheva, Tatyana, Mehmet Gülcü y Elka Kóňová. "Comparative Study of the Phenolic Complex, the Resveratrol Content and the Organoleptic Profile of Bulgarian Wines". Acta Horticulturae et Regiotecturae 21, n.º 2 (1 de noviembre de 2018): 36–41. http://dx.doi.org/10.2478/ahr-2018-0009.
Texto completoKačániová, Miroslava, Simona Kunová, Jozef Sabo, Eva Ivanišová, Jana Žiarovská, Soňa Felsöciová y Margarita Terentjeva. "Identification of Yeasts with Mass Spectrometry during Wine Production". Fermentation 6, n.º 1 (7 de enero de 2020): 5. http://dx.doi.org/10.3390/fermentation6010005.
Texto completoPineau, Bénédicte, Jean-Christophe Barbe, Cornelis Van Leeuwen y Denis Dubourdieu. "Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines". OENO One 45, n.º 1 (31 de marzo de 2011): 27. http://dx.doi.org/10.20870/oeno-one.2011.45.1.1485.
Texto completoCanalejo, Diego, Leticia Martínez-Lapuente, Belén Ayestarán, Silvia Pérez-Magariño, Thierry Doco y Zenaida Guadalupe. "Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds". Molecules 28, n.º 18 (6 de septiembre de 2023): 6477. http://dx.doi.org/10.3390/molecules28186477.
Texto completoTan, Y. y L. H. K. Lim. "trans -Resveratrol, an extract of red wine, inhibits human eosinophil activation and degranulation". British Journal of Pharmacology 155, n.º 7 (diciembre de 2008): 995–1004. http://dx.doi.org/10.1038/bjp.2008.330.
Texto completoAlegria, M., M. Jara, A. Cataldo, P. Aguirre, A. Gonzalez y E. Bordeu. "Influence of freezing skin grapes to extract phenolic compounds during red wine maceration". BIO Web of Conferences 3 (2014): 02011. http://dx.doi.org/10.1051/bioconf/20140302011.
Texto completo